Tortilla and Black Bean Pie

4 flour tortillas (10")

1 tbsp canola oil

1 large onion, diced

1 jalapeño chile, minced

2 garlic cloves, minced

½ tsp ground cumin

coarse salt and pepper, to taste

15 oz cans black beans (2), drained and rinsed

12 oz beer (or 1½ cup water)

10 oz package frozen corn

4 scallions, thinly sliced

2 ½ cups shredded Cheddar cheese

Preheat oven to 400 degrees F. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.

Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.

Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper.

Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 448

% Daily Value *
Total Fat 18.5g29%
Total Carbohydrate 51.8g18%

Dietary Fiber 7.1g29%
Protein 20.3g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Tortilla and Black Bean Pie